White Chocolate Dipped Pumpkin Ginger Biscotti

White Chocolate Dipped Pumpkin Ginger Biscotti

Happy November 1st! Can you believe it's already November? I certainly can't. This year is flying by!

And you know what that means right? 27 days until Thanksgiving. And only 54 days until Christmas! Oi vey! I am totally not ready for the holidays yet.


This month our Blogger Recipe Challenge theme is, you guessed it, Holiday Recipes. 10 recipes from each of our 10 members, no repeats! This is great for you folks! You can get everything you need for your holiday meals right here on our pages. 

Remember there will be a linky at the bottom of every Holiday Recipe post, and you can view other members recipes there as well.

I've decided my 10 recipes are going to go from the start of the day to the end. I'm giving a few breakfast ideas, appetizers, some sides, desserts and of course a drink. So without further adieu, here is my first recipe!

I give to you White Chocolate Dipped Pumpkin Ginger Biscotti. Very easy to make and goes perfect with your cup of coffee. (Especially good for dunking!) Whip up a batch of these biscotti a few days before you're having guests over and they will love this special treat!




White Chocolate Dipped Pumpkin Ginger Biscotti
Recipe written by The Chef Next Door
Print this recipe

Ingredients:
2 eggs

1/2 cup pumpkin puree
1 Tbsp pure vanilla extract
2 3/4 cups white whole wheat flour
3/4 cup sugar
1/2 cup light brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup white chocolate chips
2 Tbsp shortening

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat and set aside.

In the bowl of your stand mixer, beat the eggs, pumpkin puree and vanilla extract until light and fluffy. Add in the dry ingredients and continue to mix on low at first, then medium speed, until a dough forms.

Divide the dough in half and form each half into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet.

Bake the logs in the oven until lightly browned, about 30 minutes. Remove from the oven and let them cool on the baking sheet for 5 minutes. Remove the logs to a cutting board and slice them into individual cookies about 1/2-inch thick. Using a sharp serrated knife is best. Place the cookies back onto the baking sheet.

Return the cookies to the oven and bake until lightly browned, about 10 minutes. Turn the cookies over and bake another 10 minutes until crisp. Let the cookies cool on wire racks.



While the cookies are cooling, prepare your white chocolate. In a small microwave safe bowl, add the chocolate chips and the shortening. Microwave in 30 second intervals, stirring after each time, until the chocolate is completely melted and smooth. 

When the cookies are cooled slightly, dip one end into the white chocolate. Let any excess drip off, then place the cookies back on the sheet. Once all of the cookies have been done, put them in the refrigerator to let the chocolate set, just for about 10 minutes.

Remove the cookies and store them in an airtight container.

Bon Appetit!